Red Meat Allergy Friendly Gluten Free Swedish Cocktail Meatballs
Total time55 min
Prep time25 min
Cook time30 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the meatballs
- ½ cup gluten free breadcrumbs
- ⅓ cup whole milk
- 1 lb ground beef (80/20)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - ½ lb ground pork
Chef's tipGround chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 1 large egg
- ¼ cup yellow onion, finely grated
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- 1 tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter
For the sauce
- 2 tbsp unsalted butter
- 2 tbsp cornstarch
- 2 cups chicken broth
- ½ cup heavy cream
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the gluten free breadcrumbs and milk. Stir and let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a paste.
- 2
Add the ground beef, ground pork, egg, grated onion, allspice, nutmeg, kosher salt, and black pepper to the breadcrumb mixture. Mix with your hands until just combined — do not overwork the meat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!